Works matching IS 23065710 AND DT 2020 AND VI 6 AND IP 1
Results: 19
Biogenic Amines in Alcohol-Free Beverages.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010017
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Determination of Macroelements, Transition Elements, and Anionic Contents of Commercial Roasted Ground Coffee Available in Jordanian Markets.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010016
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White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation--An Overview.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010019
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Membrane-Based Operations in the Fruit Juice Processing Industry: A Review.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010018
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Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010015
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Understanding Australian Wine Consumers' Preferences for Different Sparkling Wine Styles.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010014
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The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010007
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Acknowledgement to Reviewers of Beverages in 2019.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010006
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- Article
Understanding 21st Century Bordeaux Wines from Wine Reviews Using Naïve Bayes Classifier.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010005
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- Article
Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010004
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Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010013
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Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010008
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An approach of the Madeira Wine Chemistry.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010012
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The Physiological Effects of Amino Acids Arginine and Citrulline: Is There a Basis for Development of a Beverage to Promote Endurance Performance? A Narrative Review of Orally Administered Supplements.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010011
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Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010010
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Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010009
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Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010003
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Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010002
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Compound Analysis of Jing Liqueur and nrf2 Activation by Jing Liqueur--One of the Most Popular Beverages in China.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010001
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